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Christmas Prime Rib w/ Questions

post #1 of 12
Thread Starter 
Picked this up at Costco today.

A buddy and I are splitting it for Christmas dinner. I have never done a prime rib before but have been doing some reading. However, I am looking for your favorite rub and au jus recipes for prime rib. I have a couple ideas already but I am hesitant to experiment with such an expensive piece of meat.

post #2 of 12
Joel I like to keep it simple and let the meat's taste come through. I generally just use salt, pepper, garlic, and some crushed rosemary on them and for au jus I buy bottled biggrin.gif
post #3 of 12
Thread Starter 
Thanks Jerry! I definitely want to keep it simple on the rub. Never thought to buy bottled au jus.
post #4 of 12
Yepper the old KISS principle.I just picked one up myself at 1/2 price for christmas....
post #5 of 12
Wife likes it very simple with nothing on it. My wife would not let me smoke a prime rib and after we did one it is now here favorite piece of meat without exception.

Again nothing on it.
post #6 of 12
Like the guys are saying. Simple. I used a paste of garlic, rosemary, S&P, and EVOO. My first one and it turned out great:


I'm still working on the leftover sammies and have two more to do Sunday.

Watch your temps and pull at 118-120 fro really rare. Probably 125-130 for med rare.

They are fantastic!
post #7 of 12
One thing I forgot is that I rub it down with evoo before I add the spices and I find it makes them stick much better
post #8 of 12
Man oh Man that a nice hunkof meat you two have there. You got a good price on that thing too. I would like jerry said keep the rub or spices to a minium so you want to let the meat speak for itself. Just use a little evoo and the salt, pepper, garlic powder, and it too like rosemary then maybe a little horseradish would be all that I would do with it and let it ripp on the smoker with maybe some apple wood. so smoke it up and I cann't wait for the Qview.
post #9 of 12
Thread Starter 
Seems like most say cherry which is what I planned on but I do have apple. What would you say is the advantage of apple vs. cherry Mark?
post #10 of 12
i use apple and cherry for all of my smokes in equal parts. both are pretty mild and give a nice mild smoke flavor. i agree with the rubs but i dab some worcesteshire with the olive oil and then rub in my spices.
post #11 of 12
Just done one using a tip I got a few days ago. Using butcher's string; tie the standing rib, perpendicular to the bones at both ends and in the middle. This keeps it from "splaying out and it cooks more evenly. I seared it on the grill before smoking. Just a "slice of heaven"
post #12 of 12
Thread Starter 
My buddy swung by today to pick up his half. I coated mine with EVOO and did a rub of kosher salt, cracked black pepper, and garlic powder, wrapped it up and stuck it back in the fridge. I can't wait! Thanks for all the advice so far. PDT_Armataz_01_12.gif
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